Sock It To Me Cake

A sliced bundt cake with a white glaze and a cinnamon streusel filling.

Sock it to me cake recipe is a moist buttery bundt cake with a ribbon of cinnamon pecan streusel filling and vanilla glaze on top. It's perfect with a hot cup of coffee in the morning and dessert for any occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 5

Cooling time 15

Total Time 1 40

Servings slices

Calories 495kcal

Author Sherri Hagymas

Ingredients

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup butter unsalted, softened
2.5 cups white granulated sugar
6 large eggs room temperature
1 cup sour cream full fat
2 teaspoons vanilla extract
1 cup pecans toasted and chopped
⅓ cup brown sugar
¼ teaspoon ground cinnamon
2 ½ cups powdered sugar
3 tablespoon whole milk

Instructions

Preheat oven to 325° F and spray the bundt pan heavily with non-stick spray. Sprinkle with a couple of tablespoons of flour and shake the pan around to spread the flour evenly around the pan. Dump the excess flour out.
In a medium mixing bowl, add the flour, salt and baking soda and toss to combine.
3 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda
In a large mixing bowl, add the softened butter and blend with an electric mixer for 2-3 minutes on medium speed until fluffy.
1 cup butter
Gradually add the sugar in batches, blending and scraping down the sides between each addition.
2.5 cups white granulated sugar
Add the eggs in one at a time blending between each one added.
6 large eggs
Slowly add the dry ingredients in small batches, mixing on low until just barely combined. be careful not to over mix.
Add the sour cream and vanilla extract and blend in.
1 cup sour cream, 2 teaspoons vanilla extract
In a separate small bowl, add the chopped pecans, brown sugar and cinnamon and mix together.
1 cup pecans, ⅓ cup brown sugar, ¼ teaspoon ground cinnamon
Pour half of the cake batter into the prepared bundt pan.
Sprinkle the pecan mixture evenly over the batter.
Then pour the remaining batter over top of the pecans in the pan.
Place in the preheated oven and bake for 55-60 minutes, until a knife or wooden skewer inserted into the center of the cake comes out clean.
Cool in the pan for 10-15 minutes. Then place a wire rack over top of the pan and flip it over to remove the cake.
After cooling completely, make the icing glaze.
In a medium bowl, add the powdered sugar and milk and whisk together.
2 ½ cups powdered sugar, 3 tablespoon whole milk
Drizzle the glaze evenly over top of the entire cake.

Notes

Swap the pecans for walnuts.

Use half granulated sugar and half brown sugar for the cake.

Use any milk or heavy cream for the glaze.

Swap the sour cream for full fat Greek yogurt.

Add a couple of tablespoon of coconut flakes to the pecan mixture.

Add a teaspoon of almond extract.

Nutrition